prawn and avocado stack

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Preparation 20 mins
Cooking 25 mins
Serves 4

1 handful basil leaves
125ml (½ cup) olive oil
Salt and pepper, to season
1 red capsicum
2 avocados, diced
1 Roma tomato, seeded and chopped
1 bird’s eye chilli, finely chopped
1 tablespoon lemon juice
1 tablespoon chopped coriander
1 tablespoon extra virgin olive oil
2 teaspoons diced red onion
Sea salt and cracked pepper, pinch
4 teaspoons chilli oil
16 prawns peeled, deveined, tails left intact
2 garlic cloves, chopped
2 tablespoons olive oil  

1 To make the basil oil, blanch the basil in boiling water and refresh in iced water. Strain the water off and ring out in a clean tea towel to remove all moisture.
2 Blend with oil in a blender, season to taste with salt and pepper and set aside.
3 Preheat the barbecue grill to hot. Cook the capsicum on a hot barbecue grill, turning occasionally, for about 15–20 minutes or until the skin turns black.
4 Remove from the barbecue and leave to cool.
5 Peel, seed and remove membrane, then finely dice.
6 Mix the capsicum, avocado, tomato, chilli, half the lemon juice, coriander, olive oil, onion, sea salt and cracked pepper in a bowl.
7 Place a large cookie cutter on four serving plates. Divide the avocado mixture into four portions and place in each cookie cutter. Remove the cutters.
8 Drizzle the basil and chilli oils around each plate.
9 Season the prawns with sea salt and pepper and cook on a barbecue hotplate until golden on one side, then turn over and cook until almost done.
10 Add the garlic, remaining lemon juice and olive oil.
11 Place the prawns on to the avocado stacks and serve immediately.